Peppermint Bark

With just four ingredients and fifteen minutes of hands-on time, you can make this delicious, beautiful peppermint bark for the holidays. It’s fun and festive colors make such a great addition to any Christmas party or holiday tray.

What is Peppermint Bark?

Peppermint Bark is a chocolate candy with peppermint candy pieces in it or on it. It is typically white chocolate on top of dark chocolate, but the layers can be any combination and order of white and dark chocolate. Dress them up in beautiful tins as we do with Christmas cookies, and give them as Christmas gifts.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Chocolate: Chocolate is the star of the show here. For optimal flavor, use high-quality chocolate like Ghirardelli or Guittard. I prefer Guittard white chocolate chips because they contain cocoa butter, which helps keep the layers a little more locked together.
• Peppermint extract: If you can not find it, you can substitute mint extract, but it will be milder and not as candy-cane tasting.
• Peppermints: You can use crushed candy canes or crushed peppermint candies.

How to make Peppermint Bark

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Crush the candy canes.
2. Melt half the white chocolate and stir in the peppermint extract.
3. Pour the melted chocolate on a parchment-covered baking sheet. Spread the chocolate out using an offset spatula. Pop the baking sheet in the fridge.
4. Melt the semisweet chocolate and stir in the peppermint extract.
5. Pour the melted chocolate over the white chocolate. Spread it gently using an offset spatula. Pop the baking sheet in the refrigerator.
6. Melt half the white chocolate and stir in the peppermint extract. Spread it gently using an offset spatula.
7. Sprinkle the crushed candy over the top. Chill the candy and break it into pieces.

Preparation Tips for Success

• This recipe moves very quickly, so have everything set out and ready to go.
• Melt the chocolate in the microwave at 50% power for 30-second increments, stirring between each interval until the bowl no longer feels warm.
• Everything must be completely dry. Even one drop of water can cause the chocolate to seize.
• Work quickly when spreading the chocolate, and don’t overwork it, as you don’t want the chocolate layers to run together.
• Refrigerate each layer for 10 minutes or just until set. Make sure the bottom layer is set before adding the next layer, or the layers will meld together. The same goes for the middle layer. Don’t refrigerate any more than is necessary to set the chocolate.

More Candy Recipes

Peppermint Bark Recipe

Kick the holidays up a notch with a quick homemade Peppermint Bark made easy in the microwave with just four ingredients.  

5 from 14 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 16 servings

Calories: 279kcal

Author: Beth Pierce

Ingredients

• 18 ounces quality white chocolate chips
• 12 ounces quality semi-sweet chocolate chips
• ¾ teaspoon peppermint extract
• 5 candy canes crushed 6 inches long ¼ inch thick

Instructions

• Cover an 8×11-inch baking sheet with parchment paper or aluminum foil.
• Add 9 ounces of white chocolate chips to a microwave-safe bowl. Melt the white chocolate in the microwave at 50% power for 30-second intervals stirring between each interval until the bowl no longer feels warm. 
• Stir in 1/4 teaspoon of peppermint extract.  Pour the melted white chocolate onto the parchment paper and quickly spread it evenly using an offset spatula.  Place the baking sheet in the fridge for 10 minutes. 
• Melt the semisweet chocolate chips in the microwave at 50% power for 30-second intervals, stirring between each interval until the bowl no longer feels warm. Stir in 1/4 teaspoon of peppermint extract. 
• Pour the melted semisweet chocolate over the white chocolate. Quickly spread it evenly using an offset spatula.  Do not overwork the chocolate. Place the baking sheet in the fridge for 10 minutes. 
• Add the remaining 9 ounces of white chocolate to a microwave-safe bowl. Melt the white chocolate in the microwave at 50% power for 30-second intervals, stirring between each interval until the bowl no longer feels warm.  Stir in 1/4 teaspoon of peppermint extract. 
• Pour the melted white chocolate over the semisweet chocolate. Quickly spread it evenly using an offset spatula. Do not overwork it. Quickly sprinkle the top with the crushed candy canes. Chill for 10 minutes or until set.
• Break the candy into small pieces or lift it out of the baking sheet using the parchment paper and place it on a cutting board and cut with a sharp knife.

Notes

• Store peppermint bark in an airtight container on the counter for up to 2 weeks. If you live in an unusually warm climate and your kitchen is warm, store the bark in an airtight container in the refrigerator.
• I do not recommend freezing it, as I find that chocolate does not do well with extreme temperature changes.

Nutrition

Calories: 279kcal | Carbohydrates: 33g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 29mg | Potassium: 152mg | Fiber: 0.1g | Sugar: 31g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 0.1mg

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